Bacardi Rum Cake

I think I was 25-26 years old when I first made this fantastic cake. I had all my family over for Christmas dinner. It was such a hit, they asked for it every Christmas after that! I have made it for them, and for friends for many years now. No wonder I'm seen as the baker in the family/crowd!

Ingredients Cake:
1 cup chopped Pecans
1 package/box golden cake mix
1 small package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

Ingredients Glaze:
1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Directions:
Preheat oven to 325 degrees. Grease and flour a 10" tube or bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour over nuts. Bake for 1 (one) hour. Cool. Invert on to serving plate. Prick the top all over (I use a wooden skewer).
Make the glaze: Melt the butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum.
Spoon and brush glaze over top and down sides of the cake, allow it to absorb, and repeat until glaze is used up.
Serve with whip cream if desired (best)!